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Pumpkin Cake

Soup 'n Salads
Spuds 'n Veges

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Ingredients: I've been using this recipe for the last 34 years at Thanksgiving and Christmas. I know I got this recipe from either Marsha Horwitz or Betty Richeson. My favorite long standing recipes always come from them.
  • For Cake:
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups flour
2 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 cups pumpkin
1-1/2 cups milk
  • For Icing:
8 ozs cream cheese
1/2 cup (1 stick) margarine
1 box (2 lbs) 10X or powdered sugar
1 tsp vanilla extract
1/8 cup of milk (if necessary to make creamy)
    • For Cake:
  1. Grease and flour a 9 X 13 Pyrex dish. (Put aside.)
  2. Blend sugar, oil and eggs in extra large bowl.
  3. Mix in gradually to the above mixture the flour, salt, baking soda, baking powder and cinnamon.
  4. Add 2 cups pumpkin.
  5. Add 1-1/2 cups milk (will be thin)
  6. Mix with beater.
  7. Bake at 325 degrees for 50 minutes. (You'll smell it. Yummy)
  8. Do the clean knife test for doneness.
  9. Cool on rack.
  10. Note: This makes 3 layers or use a 9 X 13 pyrex dish, which is what I always use. (Option: You can add 1 cup pecans and 1/2 cup raisins.)
    • For Icing:
  1. Mash butter (room temperature) until soft and creamy.
  2. Add 8 ozs of cream cheese (room temperature) to butter and mash together until creamy.
  3. Add gradually the entire box of 10X (powdered) sugar mixing thoroughly until creamed.
  4. Add 1 tsp vanilla extract.
  5. Add 1/8 cup milk if necessary for creaminess and easy spreading.
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